The super cute panda toast is more difficult than the cookie version, but it still poses a challenge.
Three versions of three toast in two days is a panda evolution theory.
Panda toast
Recipe Recommendations
Steps for Panda toast
1
High powder: 230 g, low powder 70 g, granulated sugar 30 g, unsalted butter 18 g, egg yolk 30 g, milk 120 g (I used 1 egg yolk, 25g milk powder, and water the rest) Salt 4.5 g, yeast 4 g, 8 g matcha powder (dissolved in 10 g boiling water), 8 g cocoa powder (dissolved in 8 g boiling water)
2
Weigh all ingredients and pour into the bread machine except matcha powder and cocoa powder.
3
Set until dough is leavened, knead for 20 minutes, stop running, restart cycle, knead for another 15 minutes until expansion stage.
4
Divide the dough into 3 portions: 75 grams of chocolate dough, 210 grams of regular dough, and less than 280 grams of matcha dough.
5
Matcha powder and cocoa powder are dissolved in boiling water respectively. After cooling, add to the required dough, and knead until the color is uniform.
6
The three doughs were fermented independently to twice their original size.
7
Remove the dough and squeeze it to remove large air bubbles.
8
Divide into the required parts and weights, round and carry out intermediate fermentation for 15 minutes.
9
Take a 90-gram piece of white dough and 2 60-gram pieces of cocoa dough. (Ordinary dough for the face, 2 pieces of 30-gram chocolate dough for the eyes)
10
Press the dough flat and roll it into a flat oval shape with a rolling pin; roll it from top to bottom and pinch it tightly.
11
Stack up as shown, and divide the remaining cocoa dough in half to use it as ears.
12
Stick tightly to both sides of the matcha dough. (The dryness of the dough can be adjusted with a small spray bottle)
13
Roll all the remaining green dough into rectangular thin slices to wrap all the dough.
14
Put it in a toast box for final fermentation, about 40 minutes, and ferment until it reaches twice the size.
15
After fermentation is complete, brush the surface with a layer of egg liquid.
16
Preheat the oven to 200 degrees, on the middle layer, heat it up and down, for 25-30 minutes.
17
Remove the inverted button and remove the mold until it cools and is ready to eat.